Butterscotch Spice Cake Recipes

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BUTTERSCOTCH SPICE CAKE



Butterscotch Spice Cake image

A quick, easy butterscotch spice cake. Kids love it!

Provided by Sonja

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 12

Number Of Ingredients 5

1 (18.25 ounce) package spice cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1 cup water
½ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.
  • Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 38.9 g, Cholesterol 62 mg, Fat 16.1 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 437.1 mg, Sugar 25 g

OLD-FASHIONED BUTTERSCOTCH CAKE



Old-Fashioned Butterscotch Cake image

Provided by Food Network

Time 1h50m

Yield 1 (9-inch) 3-layer cake; 12 servings

Number Of Ingredients 23

2 large eggs
Nonstick baking spray
2 1/2 cups sifted cake flour (sift before measuring)
2 teaspoons baking powder
Salt
1 1/2 cups light brown sugar
1/4 cup sugar
1 1/2 cups half-and-half or whole milk, at room temperature
3/4 cup safflower oil or canola oil
2 teaspoons pure vanilla extract
4 tablespoons, plus 1/2 cup water
2 teaspoons unflavored powdered gelatin
2 cups light brown sugar
1/2 cup half-n-half or whole milk
1/2 cup water
1 1/4 pounds unsalted butter (5 sticks), at room temperature
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter
1 cup light brown sugar
1 teaspoon fresh lemon juice
Salt
3/4 cup heavy cream
2 teaspoons pure vanilla extract

Steps:

  • For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
  • Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
  • Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
  • Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
  • Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
  • For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
  • In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
  • Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
  • For the butterscotch sauce:
  • Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
  • Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
  • Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

BUTTERSCOTCH CAKE ( THE BEST YOU'LL EVER MAKE)



Butterscotch Cake ( the Best You'll Ever Make) image

I got this recipe from a close friend. It's simple to make and tastes delicious. I have tried several other recipes, but this seems to be the easiest to make and still the best tasting. I suggest serving it with a cinnamon icing and some chocolate sauce drizzled over top of the cake.

Provided by Chef Mean Green

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix (super moist white also will work)
1 (3 1/2 ounce) package instant butterscotch pudding mix
1 cup coffee, cooled
1/2 cup oil
3/4 cup butterscotch sundae sauce
4 eggs
1 teaspoon vanilla

Steps:

  • Mix all ingredients.
  • Pour into a greased and floured bunch pan.
  • Bake 50-55 minutes at 350°F.

Nutrition Facts : Calories 4092.3, Fat 187.6, SaturatedFat 29.5, Cholesterol 756.7, Sodium 4506.2, Carbohydrate 563.3, Fiber 7.8, Sugar 222.8, Protein 51.6

BUTTERSCOTCH POUND CAKE



Butterscotch Pound Cake image

Very rich buttery cake that is perfect for any occasion. This cake will melt in your mouth! Great with coffee.

Provided by terilk1

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 2h20m

Yield 16

Number Of Ingredients 9

1 ½ cups pecans, chopped
1 (6 ounce) package butterscotch chips
3 cups all-purpose flour, divided
3 cups white sugar
1 (8 ounce) package cream cheese, softened
1 cup butter
¼ cup shortening (such as Crisco®)
1 teaspoon vanilla extract
6 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).
  • Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
  • Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
  • Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
  • Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.

Nutrition Facts : Calories 573.3 calories, Carbohydrate 64.1 g, Cholesterol 115.7 mg, Fat 32.7 g, Fiber 1.7 g, Protein 7 g, SaturatedFat 15.1 g, Sodium 161 mg, Sugar 44.9 g

ONE-BOWL APPLE-SPICE BUNDT CAKE WITH BUTTERSCOTCH GLAZE



One-Bowl Apple-Spice Bundt Cake with Butterscotch Glaze image

Chopped apples give texture and flavor to this easy one-bowl cake. The simple butterscotch glaze topping takes the flavor over the top!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ spice cake mix
1 cup milk
3 oz cream cheese, softened
3 eggs
1 large Granny Smith apple, peeled, cored and chopped (2 cups)
2 tablespoons butter, softened
1 cup powdered sugar
3 tablespoons butterscotch topping
2 tablespoons milk
Dried apple slices, if desired

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • In large bowl, beat all Cake ingredients except apples with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in apples. Pour into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
  • In medium bowl, beat Butterscotch Glaze ingredients with electric mixer on medium speed about 1 minute or until smooth and well combined. Drizzle on top of cake. Garnish with dried apple slices.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 16 g, TransFat 0 g

BUTTERSCOTCH APPLE SPICE CAKE



Butterscotch Apple Spice Cake image

Make and share this Butterscotch Apple Spice Cake recipe from Food.com.

Provided by Coasty

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 16

2 pink lady apples, thinly sliced into rings
375 g plain flour
30 g cornflour
3 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
440 g light brown sugar
250 ml milk
3 eggs
1 teaspoon vanilla bean paste
180 g butter
330 g caster sugar
200 ml cream
120 g butter

Steps:

  • Preheat oven to 180°C.
  • Butterscotch sauce: combine sugar and 125ml water into a small pot and stir over medium heat until sugar dissolves.
  • Cook, while brushing sides of pot with a wet pastry brush to prevent sugar crystals forming, until dark caramel in colour about 10 minutes.
  • Remove from heat and add 25ml cream and 20g butter.
  • Pour half of this mixture into the base of a greased 18cm x 23cm pan. Place the sliced apple onto the butterscotch and set aside.
  • Return remaining caramel mixture to the head, add remaining cream and butter and cook until combined 2-3 minutes.
  • Sieve together the flours, baking powder and spices into the bowl of an electric mixer, add sugar and mix to combine. With mixer on low speed, add butter and mix until just combined.
  • Whisk together milk, eggs and vanilla paste in a separate bowl. Add one third to milk mixture to mixer and beat until just combined. Repeat process twice with remaining mixture.
  • Spoon mixture over butterscotch apples, smooth top and bake until golden and firm to the touch.70-80 mins, then turn onto a wire rack.
  • Serve immediately with extra butterscotch sauce.

Nutrition Facts : Calories 810, Fat 33.5, SaturatedFat 20.4, Cholesterol 146, Sodium 376.5, Carbohydrate 122.4, Fiber 2.5, Sugar 80.2, Protein 8.6

BUTTERSCOTCH SWIRL CAKE



Butterscotch Swirl Cake image

I was tickled when my swirled dessert took first place and best of division at the Los Angeles County Fair. People hovered over it, commenting on how pretty it looked. I was basking in all the attention. -Marina Castle Kelley, Canyon Cntry, California

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 18

1 cup butter, softened
2 cups sugar
6 large eggs
3 teaspoons rum extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 package (3.4 ounces) instant butterscotch pudding mix
3/4 cup butterscotch ice cream topping
BUTTERSCOTCH GLAZE:
1/4 cup butter, cubed
1/4 cup packed brown sugar
2 tablespoons 2% milk
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition., Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl., Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.

Nutrition Facts : Calories 650 calories, Fat 27g fat (15g saturated fat), Cholesterol 171mg cholesterol, Sodium 573mg sodium, Carbohydrate 94g carbohydrate (67g sugars, Fiber 1g fiber), Protein 8g protein.

BUTTERSCOTCH POKE CAKE



Butterscotch Poke Cake image

Classic butterscotch flavor with a twist! A buttery yellow cake poked with sweet butterscotch pudding and topped with whipped topping and toffee.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
1 cup milk
3 eggs
1 box (4-serving size) Jell-O™ butterscotch-flavor instant pudding & pie filling mix
2 cups cold milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1/4 cup toffee bits

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking with paper towel.
  • In medium bowl, beat Filling ingredients with whisk about 2 minutes or until thick. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
  • When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle toffee bits over top. Cut into 4 rows by 3 rows. Store loosely covered in refrigerator.

Nutrition Facts : Calories 360, Carbohydrate 48 g, Cholesterol 70 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 28 g, TransFat 0 g

BUTTERSCOTCH APPLE CAKE



Butterscotch Apple Cake image

"My family often requests this easy old-fashioned cake for get-togethers-especially in the fall," writes Beth Struble from Bryan, Ohio.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 15 servings.

Number Of Ingredients 12

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 medium tart apples, peeled and chopped (4 cups)
1 cup chopped pecans
1 package (11 ounces) butterscotch chips

Steps:

  • In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon; gradually beat into sugar mixture until blended. Stir in apples and pecans., Pour into a lightly greased 13x9-in. baking dish. Sprinkle with chips. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 10-15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 513 calories, Fat 27g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 335mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.

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From thebrunettebaker.com


CAKE MIX COOKIES – BUTTERSCOTCH SPICE COOKIE - CATHERINE'S PLATES
Instructions. Preheat oven to 350 degrees. Line a baking pan with parchment paper. In a large bowl mix together cake mix, eggs, 6 oz butterscotch chips and melted butter. Using a 1 inch cookie scoop place dough onto prepared baking pan with space in between each dough ball. Add extra butterscotch chips to each dough ball.
From catherinesplates.com


RECIPE: BUTTERSCOTCH PUDDING CAKE | DUNCAN HINES CANADA®
Directions. Preheat oven to 325 ºF. Grease and flour 13x9-inch pan. Combine cake mix, pudding, water, eggs and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan. Top with pecans and chips. Bake 45 to 50 minutes or until toothpick inserted in centre comes out clean.
From duncanhines.ca


NUTTY APPLE SPICE CAKE & QUICK BUTTERSCOTCH SAUCE RECIPE
Recipes; Nutty Apple Spice Cake with Quick Butterscotch Sauce; Nutty Apple Spice Cake with Quick Butterscotch Sauce. Rating: 4.5 stars. 3 Ratings . 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 3 Ratings 2 Reviews It's not necessary to peel the apples in this very moist cake. And the sugar produces a wonderful, …
From myrecipes.com


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